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Size Reduction of Hydrophobically modified starch on Beads Mill： Effect of Dispersing Medium and Milling Time

Journal of Food Science and Engineering 2015年第3期5卷 103-111页

作者： Marcos Antonio Neves Petr Dejmek Isao Kobayashi Mitsutoshi Nakajima Faculty of Life and Environmental Sciences University of Tsukuba 1-1-1 Tennodai Tsukuba lbaraki 305-8572 Japan Food Engineering Division National Food Research Institute NARO 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan Department of Food Technology Engineering and Nutrition Lund University Box 124 SE 221 O0 Lund Sweden

The primary interest to this study was to investigate the effect of milling parameters on the size of hydrophobically modified starch particles, aiming to produce small, uniformly sized modified starch microspheres. Octie, a commercial product originated from cornstarch modified using Octenyl Succinate Anhydride （OSA）, was dispersed （3 wt%） using different media （water or ethanol） and subsequently wet-milled using a beads mill with zirconium beads at a rotation of 6,000 rpm up to 30 min. It was found that milling Octie in water dispersion for 3 min resulted in the smallest mean particle size （2.04 i 0.91 ktm）, compared to unmilled modified starch granules （15.2 ~ 6.0 lam）. Granular size and morphology changed considerably with further milling. For instance, very dense clusters with variable particle sizes （20.6 ~ 10.0 lam） were obtained after 30 min milling. As depicted by Scanning Electronic Microscopy, a large number of particles were apparently flattened during the milling process rather than broken, forming aggregates. Ultimately, within the range of experimental conditions tested, production of sub-micron modified starch particles was not possible.

关键词： Hydrophobic octenyl modified starch milling.

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starch-based Surface-sizing Agents in Paper Industry:An Overview

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Paper And Biomaterials 2021年第4期6卷 54-61页

作者： Qiulin Wei Hao Zheng Mengni Zhu Xiao Han Yao Li Jinghui Zhou Liaoning Province Key Laboratory of Pulp and Papermaking Engineering Dalian Polytechnic UniversityDalianLiaoning Province116034China

Natural starch is an abundant and inexpensive polysaccharide biopolymer that is widely used as a surface-sizing agent in the paper *** surface sizing of paper improves its water and abrasion resistance,as well as its physical strength and printing ***,natural starch presents some disadvantages,such as high viscosity,poor fluidity,poor filmforming properties,and easy ***,starch is usually modified and blended with various components to achieve better sizing *** article reviews approaches for the surface sizing of paper and modification of starch using enzymes or chemical methods,such as oxidation,cationization,and graft *** article also discusses the application of starch-based multiphase systems(obtained by blending starch with various components)as surface-sizing agents.

关键词： starch surface sizing of paper modified starch starch-based multiphase system

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Rheological properties of sweet potato starch before and after denaturalization

Rheological properties of sweet potato starch before and aft...

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The 9th National Conference on Rheology

作者：肖华西林亲录夏新剑李丽辉林利忠吴卫国 Faculty of Food Science and Engineering Center South University of Forestry and Technology School of Food and Science Hunan Agricultural University

＜正＞Based on the sweet potato starch,cationic starch,acetic starch and cationic-acetic compoundedly modified starch were made through chemical *** above three kinds of static rheological parameter and dynamic rheological parameter were measured,*** experimental result reveals that the thermal stability of starchy viscosity increases after chemical *** the condition of identical shearing rate,the shear stress of cationic-acetic ester compoundedly modified sweet potato starch paste is the largest among these kinds of sweet potato *** attributes to a phenomenon of shearing thinning. Furthermore,raw sweet potato starch has a larger gel intensity than that of modified starch.

关键词： sweet potato modified starch rheological properties pasting shearing rate

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